Spinach-Ricotta Gnocchi

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Servings: 6 Difficulty: Advanced
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Soft, pillowy pasta pillows baked with a savory tomato and Asiago topping
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Spinach-Ricotta Gnocchi recipe image
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Spinach-Ricotta Gnocchi

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 338.2

Description

These homemade Spinach-Ricotta Gnocchi offer a comforting twist on traditional Italian pasta. Tender dough made from baked potatoes, fresh spinach, and ricotta cheese is gently boiled and then baked with a simple sauce of butter-browned tomatoes, garlic, and red wine vinegar. The result is a dish with a delicate texture and rich, earthy flavors enhanced by nutty Asiago cheese. Perfect for a cozy weeknight dinner or a special vegetarian meal, this recipe brings restaurant-quality comfort to your home table without the hassle of rolling machine pasta. Serve immediately while hot and crisp.

Ingredients

Directions

  1. Preheat oven to 400ðF (200ðC).
  2. Wrap potatoes in foil and bake at 400ðF (204ðC) for 1 hour, or until tender. Let cool, then peel and mash thoroughly.
  3. Remove stems from spinach and wash leaves. Place a large Dutch oven over medium heat, add spinach, cover, and cook 2 minutes or until wilted. Do not add water.
  4. Press spinach between paper towels to remove excess moisture, then chop finely.
  5. In a large bowl, combine mashed potato, chopped spinach, 1/2 cup flour, ricotta cheese, salt, pepper, nutmeg, and egg. Stir to form a soft dough.
  6. Turn dough out onto a well-floured surface and gently knead in the remaining flour until just combined.
  7. Divide dough into 4 portions. Shape each portion into a 12-inch rope.
  8. Cut each rope into 12 (1-inch) pieces. Roll each piece gently into a ball.
  9. Drag the tines of a fork through half of each ball to create ridges and a concave shape.
  10. Place shaped gnocchi on a baking sheet coated with cooking spray. Set aside.
  11. Bring 14 cups of water to a boil in a large pot or Dutch oven.
  12. Add half of the gnocchi to the boiling water. Cook for 1-1/2 minutes, or until they float to the surface.
  13. Remove gnocchi with a slotted spoon and place in a colander to drain. Repeat with the remaining gnocchi.
  14. Melt butter in a skillet over medium heat. Cook until butter turns a nutty-brown color.
  15. Add diced tomatoes and minced garlic to the skillet. Sauté for 2 minutes.
  16. Remove skillet from heat and stir in red wine vinegar.
  17. Place boiled gnocchi in a 2-quart baking dish coated with cooking spray.
  18. Spoon the tomato mixture evenly over the gnocchi. Sprinkle with grated Asiago cheese.
  19. Bake at 350ðF (175ðC) for 30 minutes, or until cheese is melted and bubbly.
  20. Sprinkle with chopped fresh chives before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 338.2kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 1.8g9%
Cholesterol 55.2mg19%
Sodium 2588.4mg108%
Total Carbohydrate 60.3g21%
Dietary Fiber 6.1g25%
Sugars 1.8g
Protein 14.7g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not over-knead the gnocchi dough, or the pasta will become tough and chewy. Just mix until the flour is incorporated.

Ensure the spinach is thoroughly dried before adding it to the dough; excess moisture will make the dough sticky and difficult to shape.

For best results, use starchy baking potatoes (like Russets) rather than waxy varieties.

Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or skillet.

Asiago cheese can be substituted with Parmesan or Pecorino Romano if needed.

Keywords: gnocchi, spinach, ricotta, potato, italian, pasta, vegetarian, homemade, dinner, comfort food, asiago, tomato, herbs, chives, baked, easy, family meal, side dish, main course, weeknight
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